Nankhatai Biscuits in Oven and cooker

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Introduction:
Nankhatai biscuits are traditional short bread cookies/biscuits made with all purpose flour/Maida, gram flour, semolina and ghee...Nan (naan) means bread and khatai means biscuit...These biscuits can be made with different combination and proportion of flours. The combination of flours used in this recipe yields crisp biscuits....
Cuisine: Indian
Recipe category: Cakes and bakes
Prep time: 10 min
Cooking time: 25min
Serves: 20 cookies
Ingredients:

All purpose flour/Maida
1 cup/125 to 130 Gms
Gram flour/chickpea flour/kadalai mavu/besan
1/2 cup/45 Gms
Semolina/Rava/Sooji
2 tbsp
Milk powder
2 tbsp (optional)
Sugar
1/2 cup/100gms (powdered)
Cardamom powder
1/4 tsp
Ghee
1/2 cup/120ml/8tbsp (room temperature)
Milk or ghee
 1 or 2 tbsp (if needed)
Chopped nuts for garnishing (almonds, pistachios)

If baking in cooker:

Table salt
1 and ½ cups
Method:
  1. Add all purpose flour/Maida, gram flour, semolina/Rava, milk powder, powdered sugar and cardamom powder in a bowl .Mix well
  2. Pour ghee into it and mix until combined
  3. If the dough is still crumbly add 1 or 2 tbsp of milk or ghee and bring the dough together
  4. Do not knead the dough. Make small balls flatten it and place on the baking tray. Make a little indent in the center and place few chopped nuts in them
  5. Place the tray in a preheated oven (160degree C-10 mins) and bake at 160 degree C for 15 to 17 mins
  6. How to bake in cooker:
  7. Take a cooker and add about 1 and 1/2 cups of table salt .Spread it evenly .Preheat it for 10 mins on low flame.
  8. Now place a small stand in the center and keep the plate with biscuits on top of it.close with cooker lid
  9. (No gasket and no weight)
  10. And cook on low flame for 18 to 20 mins
  11. Remove cookies from oven /cooker and cool it completely before storing

Notes:
  • Semolina is added for crispness
  • Adding milk powder is optional (it gives extra richness to the biscuits)
  • You can add melted and cooled butter instead of ghee
  • The ghee must be at room temperature (Pouring consistency)
  • Always measure sugar first and then powder it
  • Do not knead the dough-If you knead the dough the biscuits may turn hard
  • Cooking time varies in different oven/cooker so it is always better  to check the biscuits after 12 mins or so….
  • How to know your biscuits are ready:
  • A good indication is that the center of the biscuits will become set and firm...The sides will start to become golden brown


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